Pork Neck Stew

Steps

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1. 1
   Pour 700 ml of water into a pot, add three sea cucumber pieces and ten dried anchovies. Once boiling, reduce heat to medium-low and simmer for about 10 minutes.
   ▶ ≈0:09
2. 2
   Strain the broth carefully, removing all solid ingredients and reserving the clear stock.
   ▶ ≈0:28
3. 3
   Add two tablespoons of gochujang to the broth and stir until fully dissolved.
   ▶ ≈0:34
4. 4
   Add one tablespoon red chili powder, half a tablespoon minced garlic, one tablespoon salted shrimp paste, and one tablespoon fish sauce. Let the broth come to a bubble.
   ▶ ≈0:40
5. 5
   Cut the pork neck meat into bite-sized chunks and add directly to the boiling broth without pre-frying.
   ▶ ≈0:47
6. 6
   Slice the potato thickly, slice the zucchini thickly, chop the onion, tear and halve the mushrooms, and add all to the pot.
   ▶ ≈1:11
7. 7
   Simmer for 2 to 3 minutes, then add the cubed tofu and chopped green onion.
   ▶ ≈1:33
8. 8
   Turn off the heat, cover the pot, and let rest for about 20 minutes so all flavors meld together.
   ▶ ≈1:53
9. 9
   Before serving, bring the stew to a rolling boil once more for a rich, spicy, and subtly sweet pork neck stew.
   ▶ ≈2:21